When, before turning to leave the church, I made a genuflection before the altar, I felt suddenly, as I rose again, a bitter-sweet fragrance of almonds steal towards me from the hawthorn-blossom, and I then noticed that on the flowers themselves were little spots of a creamier colour, in which I imagined that this fragrance must lie concealed, as the taste of an almond cake lay in the burned parts, or the sweetness of Mile. Vinteuil's cheeks beneath their freckles.
--Swann's Way, Marcel Proust
If I were forced to choose between hazelnut and almond, I suppose almond (i.e. macarons, almond cake, almond croissants) would win — oui! (By a wee bit.) However, if the dessert contains chocolate, then hazelnuts gain a considerable appeal...which is why I really, really enjoy Nutella, even though I don't have it very often.
Mmm, this gelato tastes like Nutella...
Hmm, you know what you should try? Mixing Nutella in your oatmeal. [This is actually REALLY tasty...]
Tonight, the obsession continued: blondie edition.
It all began with Twitter. I created a Twitter account solely to follow NY food trucks and one very important person: Martha Stewart. I was catching up on Ms. Stewart's tweets when I remembered that superb hazelnut blondie recipe of hers, which my sister made a few months ago. "It's a good thing" I had butter in the fridge.
This recipe is really good too, if oats float your boat.